planted.bundles
Loyalty program
Locations
Events
planted.news
Ingredients
2-3
Servings
500g rigatoni
1 whole cauliflower
3 tablespoons yeast flakes
1,5 tsp salt
1 t sp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp. light miso paste
2 tbsp olive oil
250-300 ml vegetable drink
300g planted.chicken Natural
salt, pepper
Fresh parsley
Vegan parmesan
1 whole cauliflower
3 tablespoons yeast flakes
1,5 tsp salt
1 t sp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp. light miso paste
2 tbsp olive oil
250-300 ml vegetable drink
300g planted.chicken Natural
salt, pepper
Fresh parsley
Vegan parmesan
Products in this recipe
planted.chicken
Nature
Preparation
1
Wash the cauliflower, cut into florets and boil in salted water until it comes off the fork.
2
Put the cauliflower florets in a blender together with the yeast flakes, salt, pepper, garlic powder, onion powder, miso, olive oil and vegetable drink (250-300 ml depending on the size of the cauliflower). The consistency should not be too liquid, but very smooth and creamy.
3
Heat a little oil in a medium-sized frying pan and fry the planted.chicken fry in it until it has taken on a golden brown color. Season with salt and pepper if necessary. Meanwhile, cook the rigatoni in salted water according to package instructions until al dente.
4
Combine the rigatoni and cauliflower sauce, then stir in the planted.chicken stir in. Add additional salt and pepper as needed.
5
optional: chop the parsley and sprinkle over the Rigatoni Alfredo together with some vegan Parmesan.
